Monday, February 15, 2010

If any of you foodwishers can make it to a grill, I'd love to know what you think of this grilled salmon and mango recipe. This is going in the cookbook, and while I really like the dish, it never hurts to have a few of you fine foodies give it a test run. Enjoy!

In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. May be made the night before, and refrigerated until needed. Toss well before using.

Brush salmon lightly with the vegetable oil, and salt generously on all sides. Preheat grill to medium-high. Grill the salmon for 5 to 7 minutes per side until lightly charred, and cooked to your desired doneness. Serve with the mango salsa, lime wedges, and salt.

Just discovered your recipe site and having a peek into the American way of cooking. All very nice, especially your effortless way talking about food.Personally for this recipe I'd prefer to leave the skin on the salmon. It protects it and keeps it moist. Leave it on the skin side and watch the cooking process as it creeps up the side for 4-5 minutes. Then at the last minute I would turn it to get those lovely char marks. 5-7 minutes per side sounds a bit long to me to get the pink translucent texture I love so much in salmon.

Made this tonight for dinner. The salsa is a perfect blend of not too hot with lots of flavor and sweet. The mango with jalapeno is perfect. The grill is buried in snow, so I broiled it. As a side I fried some plantains. That was a good choice. Thanks for the recipe.